08/19/2026
🥖 A little sneak peek into baking day at Kindred Hearth…
The day before the farmers market, my kitchen is basically flour, Dutch ovens, timers, and organized chaos. 😂
And here’s something you may not know about how I bake…
I’m a bit of a traditionalist.
A lot of sourdough bakers have moved to open baking, which allows you to bake more loaves at once. I’ve tried it. And while it works beautifully for many bakers, it just wasn’t for me.
I love my Dutch ovens. ❤️
Does that mean I can bake fewer loaves at a time? Yep.
Does it take me longer? Absolutely.
But Kindred Hearth has always been about small batches and quality over quantity.
The same goes for my ingredients. I could buy certain ingredients in bulk at Walmart or Costco and save some money. Instead, when it comes to things like my spices, I choose Penzeys Spices because I can taste the difference.
Could I find cheaper ingredients? Of course.
But I don’t want to make a loaf cheaper if it means making it differently than I would for my own family.
And that’s probably the simplest way to describe how I approach this little bakery:
If I wouldn’t serve it at my own table, I’m not selling it at yours. ❤️
So when I sell out at the farmers market, sometimes that’s simply because there are only so many loaves these Dutch ovens—and this baker—can produce in a day. 😂
I may not have the biggest batches, but every loaf is mixed, shaped, baked and packaged with the same care I’d put into something I was making for the people I love.
That’s Kindred Hearth. 🥖❤️
See you at the farmers market tomorrow!
